This warm and cheesy stuffed mushroom dip is loaded with sausage, mushrooms, and creamy goodness. It is perfect for people who love stuffed mushrooms but don’t want to go through the effort of making them. Serve the dip with crackers or sliced baguettes for a perfect appetizer.
If you are looking for a fun new way to enjoy the flavor of stuffed mushrooms, you are in the right place. This creamy dip is easier to make and just as satisfying.
One of my family’s all-time favorite appetizers is sausage stuffed mushrooms. They make an appearance at holidays, birthday parties, and more.
In fact, my cousin won our family appetizer cooking competition with them. So, to say we love them is probably an understatement.
But we generally need a double batch if we are all going to be around. And stuffing all of those mushrooms can start to feel like a chore after a while.
This dip gives you all of that flavor without having to actually stuff the mushrooms. Now that is my kind of cooking!
Making the Dip
The ingredient list for this dip is pretty similar to what we use for the mushrooms. I did add a little bit of sour cream to make sure there was plenty of creaminess to coat the mushrooms as well as the sausage.
There is also shredded mozzarella mixed in to hold it all together. Another handful of cheese goes on top so it can get that browned cheese goodness.
Start by browning the sausage. You can use whatever sausage you prefer.
We like using bulk Italian sausage. However, breakfast sausage or whatever bulk sausage you like best would work.
Go ahead and brown it in a big oven safe skillet to keep the dirty dishes to a minimum. I like using a 10-12 inch cast iron skillet.
However, any oven safe skillet that is large enough to hold everything will work. Once the sausage is cooked through, add the sliced mushrooms and cook to your desired level of tenderness.
Season it with some garlic powder, then stir in the cream cheese, sour cream, and some of the cheese. The warmth of the pan should help melt the cream cheese and allow it to incorporate in relatively easily.
Top the mixture with more cheese and bake it until it is gooey. You can stop there, but I like to broil it for a couple of minutes to brown the cheese.
That’s it. You will be digging in before you know it.
What kind of mushrooms do you use for this dip?
I like using sliced button mushrooms or baby portabellas. You can use whatever kind of mushrooms you like best. In a pinch, you could even drain a few cans of mushrooms and add them. Just try to get as much liquid out as possible before incorporating them.
What do you serve with this stuffed mushroom dip?
We like using crackers because they are always in our pantry. However sliced baguette is another wonderful option. Pita chips or any other sturdy dipper would work as well.
More Great Recipes Featuring Sausage
Or try making my grandma’s hanky pankies. They are like little pizzas served on cocktail rye bread and they are a Christmas staple for our family.
Sausage and cream cheese crescent bake is another great cream cheese and sausage recipe. It is baked between two layers of crescents for a simple and savory treat.
Stuffed Mushroom Dip
- 1 lb. sausage
- 2 pints sliced mushrooms
- 8 oz. cream cheese
- 1 cup sour cream
- 1½ teaspoons garlic salt
- 2 cups shredded mozzarella cheese divided
- Preheat oven to 350°F.
- Brown sausage in a large oven safe skillet.1 lb. sausage
- Add the mushrooms and cook to your desired level of tenderness.2 pints sliced mushrooms
- Stir in the cream cheese, garlic salt, and sour cream until combined. Stir in half of the mozzarella cheese.8 oz. cream cheese, 1 cup sour cream, 1½ teaspoons garlic salt, 2 cups shredded mozzarella cheese
- Top with the remaining cheese and bake for 15 minutes.
- If desired, broil for 2-4 minutes or until the cheese is browned.
- Serve warm with crackers or sliced baguette.